Been wanting to do this for a while. Used Charlie Andersons “ultimate” recipe minus the diastatic malt powder. Made in a 6x9 ooni pan. Cheese was a mix of muenster, low moisture mozz and mild cheddar. Topped with hot dogs, Skyline hot sauce and chili.
Passed through Regina Saskachewon and an acquaintance.insisted that i have an all dressed pizza. It's a thick crust pizza that's kind of like an open faced toasted sandwich where all the meat is layered under the cheese. After baking they drain the pizza of the grease from the cold cuts.
I definitely wouldn't get all dressed again but if i lived here I'd definitely figure out my optimal order!
What do u think ? I want to improve đź‘Ť
Flour: 00 flour
Hydration: 70%
Fermentation: 72h cold ferment
Baked at 310C for 4 minutes on a steel.
Result: crispy pizza with airy rim.
My father’s best friend was a Navy Chef in a carrier back in the 60’s. He made a pizza dough that tasted exactly like sourdough bread. Was the best I’ve ever had and all these years later I still can’t figure out the recipe. Any suggestions or tips?
After making only plain pizza, I tried making a half margherita instead.
It came out pretty good.
Baked in my Oonj Koda 16. This is a 63% hydration direct dough 2 day cold ferment. Aubergines for the baba ghanoush in the Ooni during the preheat. Ratios included.
- Garlic and parsley prawns
- Piquillo peppers
- Red onion
- Harissa paste in the tomato sauce
A few things that I think made this turn out well:
- With a hot kitchen, using fridge cold water during kneading until the dough temp measured 23c
- Two rounds of stretch and folds once kneaded to build even more gluten
- Kicking off the bulk ferment at RT until I noticed a bit of rise, then putting it in the fridge
- Balling 5 hours before baking, and leaving them to proof at RT. Made for lovely, workable dough that stretched easily without losing any air
Getting to the point where I know what'll get me consistently great dough regardless of timings and ambient temperature has taken a while but it feels good to be here!
1st time camping with the Roccbox and it’s perfect. Little room taken due to the folding nature and makes great pizzas. What a weekend
What do you guys think ? I want to improve
Im back with another attempt at Buffalo NY style pizza. Thank you so much for all the tips, turned out a lot better this time. Dropped the dough to 60% hydration and lowered the hydration on the sauce, but i think cooking for half the time on the pan and half the time right on the deck really helped me get the cheese where I wanted it to be. The look is mostly what I want overall, but the cheese could be a little more gooey. Next I might go with a little less cheese, and try blending some brick mozz with the whole milk mozz to see if that gets me the result I want.
Thank you again to all the tips and the suggestions in my last post! Ive been making pizza for a long time, but it’s really easily to get lost in all the variables when you’re testing by yourself.
EDIT: Ignore the damage to the crust, I got far too excited and tried to take it off the pan too early haha
can confirm, was good :)
Home oven, par baked, then baked at 500°F for ten minutes, broiler for a couple minutes too
Ingredients:
- red sauce
- parmigiano-reggiano
- part-skim low moisture mozzarella
- chunks of fresh mozzarella
- black pepper
- pepperoni
- mild banana peppers
- Golden Greek peperoncinis
- shreds of basil
- drizzle of olive oil before baking
After baking:
- drizzle of finishing olive oil
- pecorino romano
- fresh basil
- crushed red pepper flakes
- dollops of chopped Calabrian chilis
Hot honey on the side
Did a pizza day with some friends with the ooni. One of them is from NJ, where apparently this exists. It was delicious. The pasta gets a little crispy on top, wonderful texture.
Ordered a Neapolitan styled pizza with salami, tasted incredible.
Started making pizza using store bought dough back in march.
i started making my own dough and went through many different recipes and steps but finally feeling consistent with my own dough recipe. let me know what you guys think!
last pic is my first ever pizza lol